My mom makes the world’s best chocolate chip cookies. They are irresistibly chewy inside with a crispy outside and a flavor to die for. Literally.

They are so unhealthy you can almost feel your arteries clogging with every bite. The worst part is, they are so good that just one is not enough. Neither are two or three. And when you’re single and you bake an entire batch, what’s to stop you from eating five or six or more?

So I’ve modified the recipe to include some healthier qualities and figured out how to bake just one or two at a time.

Tip: Make room in your freezer, and freeze single servings. For cookies, spray a cookie sheet with cooking spray or line it with parchment paper, roll dough into balls, and place them onto the cookie sheet as if you were going to bake them. Then pop the cookie sheet into the freezer overnight. When frozen, remove dough balls and place in a one-gallon zip-top freezer bag. Freeze cookie dough for up to three months. When you want a cookie or two, bake them as directed in a toaster oven.

You can do this for other recipes, too. If you bake a batch of lasagna, for example, cool completely, cut into serving squares, wrap each one in freezer paper, and freeze.

Recipe: (Somewhat) healthy chocolate chip cookies

1 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup butter flavored Crisco
2 Tbsp soy or skim milk
1 Tbsp pure vanilla extract
2 egg whites
1/4 cup ground flax seed
1/2 cup white flour
1 cup whole wheat flour
1 tsp salt
3/4 tsp baking soda
1/4 cup finely chopped pitted dates
1 cup semi-sweet chocolate chips (I always use Ghirardelli)
1 cup chopped walnuts or pecans

Combine brown sugar, granulated sugar, Crisco, milk, and vanilla in large bowl. Beat at medium speed until well-blended. Beat in egg till just combined.

In a separate bowl, combine flours, ground flax seed, salt, and baking soda with a whisk. Stir into creamed mixture by hand with a rubber spatula or wooden spoon just until combined. Stir in dates, chocolate chips, and nuts by hand.

Drop onto ungreased cookie sheet 3 inches apart. Bake at 375 degrees F for 8 to 10 minutes (less time for chewy cookies, more time for crispy cookies.)

Cool two minutes on baking sheet. Move to wire rack or foil to cool completely. Best when eaten warm.

Notes: Combine wet and dry ingredients by hand to avoid flat cookies. Test bake your first batch for 8 minutes and add time if needed. If you’re baking chewy cookies, they will look almost undone in the middle when you remove them from the oven.